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Chef Pieter’s Pork Belly with caramelised apple sauce

Recipe for Pork Belly

Serves 6 – 8

2.5 kg Pork belly, skin on, bone off

1 cup Rock salt

2 tbsp cracked coriander or ground fenugreek

1 onion

4 cloves garlic

2 carrots

1 leek

4 sticks celery

1 bunch sage

1 bunch thyme

1 cup water

1 cup cream



Preheat oven to 240 degrees Celcius

Cut the belly in half down the length, score the skin by cutting into the skin, roughly 2mm deep.

Rub salt and cracked coriander or fenugreek into the skin side of the pork.

Chop onions, garlic, carrots, leek and celery into rough chunks. Place the vegetables and herbs on an oven tray, put the pork on top (skin side up) and bake in the oven for 25 minutes.

Once the pork is crisp and cooked, remove tray from the oven.

Remove pork form the roasting tray and scrape off the salt. Allow to rest.

Place the tray on top of the stove, add water and allow to cook for a few minutes.

Add cream and reduce until all the pan juices has emulsified and start to thicken.

Pass the liquid through a sieve pressing some of the soft veg through as well.

Caramelised Apple Sauce

4 – 6 Granny Smith apples, cored and peeled

200 g butter

2 tbsp brown sugar or honey

1 tbsp chopped sage



water if needed


Melt the butter over a medium heat and add apples.

Cook until the apples are half cooked.

Add the rest of the ingredients and continue cooking until apples are soft.

Blend to a puree and serve with the pork.

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